Your New Favorite Weeknight Dinners

This colorful lentil dish is a great reminder of why we love the quick-cooking legumes so much. In the recipe, from Anya Kassoff's new Simply Vibrant, you simmer green or French lentils for about 15 minutes, then transfer a portion of them to a blender, where you puree them with coconut milk. The result is a chunky soup, which bold flavors—sautéed onion, garlic, ginger; tamari, lime juice and chili sauce—take to like a charm. The final addition of broccoli florets, carrot ribbons and spinach cooks right in the soup and adds some heft and nutrition.

Get the recipe: Creamy Coconut Lentils with Broccoli